By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
236 cal · 80 min
Glazed Fresh Strawberry Pie
Recipe GLPR61c2227dacf981
A stunning dessert featuring a homemade pastry shell decorated with golden-brown star cutouts, filled with fresh strawberries suspended in a glossy cranberry-raspberry glaze. The glaze is made from a smooth mixture of cornstarch and berry juice that sets perfectly, creating a jewel-toned filling that showcases the beauty of ripe berries. This pie requires chilling time to allow the filling to set, making it an elegant make-ahead dessert perfect for gatherings.
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Ingredients
Pie pastry dough for one 9-inch double-crust pie
8 cups fresh ripe strawberries
¾ cup granulated sugar
4½ tablespoons cornstarch
2½ cups cranberry and raspberry juice
1 egg white
1 teaspoon water
2 to 3 teaspoons coarse or turbinado sugar
Directions
Preheat oven to 425°F. Roll out the pie pastry dough and line a 9-inch deep-dish pie pan with the bottom layer. Trim the overhang to ½ inch around the rim, then fold the edge under and press gently to seal. Lightly prick the bottom and sides with a fork.
Roll out the remaining pastry to ⅛-inch thickness. Using a 2-inch star-shaped cookie cutter dipped in flour, cut out approximately 25 stars. Lightly moisten the rim of the pie crust with water, then arrange the stars around the edge, slightly overlapping and pressing the base of each star gently to secure. Cover with plastic wrap and refrigerate for at least 30 minutes.
Line the chilled pie crust with parchment paper and fill with pie weights, dried beans, or rice to prevent puffing. Bake for 15 minutes.
Remove from oven and carefully lift out the parchment and weights. In a small bowl, lightly whisk the egg white with the water. Using a pastry brush, apply a thin, even coat of the egg white mixture over the entire pastry, including the star cutouts.
Sprinkle the turbinado sugar over the star cutouts. Return the pie to the oven and bake for an additional 5 to 6 minutes until the crust is light golden brown. Remove and cool completely on a wire rack.
Rinse, dry, and hull the fresh strawberries. Cut them in half lengthwise and place in a large mixing bowl. In a medium saucepan, whisk together the granulated sugar and cornstarch until well combined.
Pour the cranberry-raspberry juice into the saucepan with the sugar and cornstarch mixture, stirring until smooth and no lumps remain. Place over medium heat and bring to a boil, stirring constantly with a wooden spoon or rubber spatula. Once boiling, continue to stir for exactly 1 minute to ensure the glaze is fully thickened.
Remove the glaze from heat and let it cool for 10 to 15 minutes, stirring occasionally. Once partially cooled, gently pour the glaze over the strawberries and stir carefully until all berries are evenly coated.
Spoon the glazed strawberries into the cooled pie shell, distributing them evenly. Refrigerate for at least 4 hours until the filling is completely set. Serve cold and store any leftovers covered in the refrigerator.
Comments
This pie lands well in Charlotte's strawberry season (April through June) and every ingredient is standard at Harris Teeter, Food Lion, Publix, Walmart, ALDI, and Kroger without a special trip. The real cost driver is fresh strawberries, which at peak season run $3–4 per pound; budget $8–10 for a whole pie. The stated 80 minutes is honest for assembly and baking but glosses over the chill time needed for the glaze to set properly—expect two to three hours total if you want clean slices. The pie is a crowd-pleaser that reheats reasonably well (brief oven warm before serving) and makes a strong family dessert, though it demands you stay home to cool and chill it; not a grab-and-go dish.
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